I'll share my recipe, if you'll share yours, August 28, 2012

luckygardnrAugust 28, 2012

Remoulade Sauce a la New Orleans


I'm thinking this would be wonderful on just about anything. I don't think I can get Creole mustard here in Canada, but I bet that a grainy Dijon might do the trick.

Original Recipe Yield 6 servings


1 cup mayonnaise

1/4 cup chili sauce

2 tablespoons Creole mustard

2 tablespoons extra-virgin olive oil

1 tablespoon Louisiana-style hot sauce, or to taste

2 tablespoons fresh lemon juice

1 teaspoon Worcestershire sauce

4 medium scallions, chopped

2 tablespoons chopped fresh parsley

2 tablespoons chopped green olives

2 tablespoons minced celery

1 clove garlic, minced

1/2 teaspoon chili powder

1 teaspoon salt, or to taste

1/2 teaspoon ground black pepper

1 teaspoon capers, chopped (optional)


1. Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.

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1/2 cup ranch dressing
1/2 cup salsa verde
1 cup tightly packed cilantro leaves (or 1/2 cup freeze dried cilantro)

3 chicken breasts cubed
2 tablespoons extra virgin olive oil
1/2 medium onion, finely chopped
1/2 can of finely chopped green chillies
3 tablespoons finely chopped cilantro leaves (or 2 T. freeze dried cilantro)
1/2 teaspoon salt
1 1/2 - 2 TBL taco seasoning
1/4 teaspoon black pepper
1/2 - 3/4 can (14 1/2 oz.) diced tomatoes with green chilies (Rotel Original Mild)

2 boxes of Jiffy cornbread mix (8.5 oz)

1 1/2 cup Colby & Monterey Jack cheese, shredded

Toppings (when baked and ready to serve):
3 cups shredded romaine
1 cup chopped tomatoes
Additional cheese (optional)

1. Heat oven to 400 degrees F. Combine ranch dressing, salsa and 1 cup cilantro leaves in a small food processor or blender. Process until well blended. Cover and refrigerate.

2. In skillet, heat olive oil over medium heat. Add onion, and garlic; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, and cook til done about 10 minutes add cilantro, salt, green chilies taco seasoning, pepper and tomatoes with green chilies; cook 5 minutes. Remove from skillet. If you used a 12 in. cast iron skillet Wipe out skillet with paper towel; grease.

3. In large bowl combined cornbread mix as per directions. Pour cornbread mixture into skillet. Spoon chicken mixture over cornbread mixture; sprinkle with cheese.

4. Bake at 400 degrees F. for 16 to 20 minutes or until golden brown. Cut into wedges. Top with romaine and tomatoes; drizzle with dressing.

    Bookmark   August 28, 2012 at 9:31AM
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